Deshidratación osmótica artesanal Psidium guajava, cultivar Enana roja

The specialized book "Artisanal Osmotic Dehydration of Psidium guajava, Dwarf Red Cultivar" offers a comprehensive analysis of the cultivation methods and processing of guavas in subtropical regions, particularly in Cuba. It highlights the significance of guava (Psidium guajava) as a valuable fruit, appreciated for its pleasant taste and high demand. The book presents an innovative, artisanal method for preserving guava based on osmotic dehydration. This technique allows for the reduction of the fruit's water content and makes it possible to preserve it in combination with solar drying. The authors, Guillermo A. Pérez García, Mirna Morgado Martínez, and Nieves M. Cruz Quiñones, provide valuable insights into agricultural practices and the health benefits of guava, making the book an important resource for professionals and enthusiasts in the fields of agriculture and nutrition.